• 12 ounces semisweet chocolate chips
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 pinch of salt
  • 8 ounces of very strong, very hot coffee
  • 1 cup heavy cream
  • 2 tablespoons sugar


  1. Place the chocolate chips in a blender, crack the eggs over them and add in the vanilla and salt. Pulses 5 to 10 times or until the chips are roughly broken up. Turn the blender on fully and slowly pour in the hot coffee in a steady stream. The coffee will melt the chocolate into a smooth mixture but you don’t want it too liquid, so the stream should be slow and steady.
  2. Pour the mixture into small glasses or demitasse cups and refrigerate for 2 to 3 hours or until firm.
  3. When the mixture is almost set, whip the cream with the sugar until fluffy. Serve the mixture in the glasses with one dollop of cream on top of each.